http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 20:35:27 +0000 http://www.maangchi.com/talk/topic/water-kimchi#post-6138 Tue, 08 May 2012 01:57:56 +0000 Maangchi 6138@http://www.maangchi.com/talk/ <p>Dongchimi recipe is here! : ) <a href="http://www.maangchi.com/recipe/dongchimi" rel="nofollow">http://www.maangchi.com/recipe/dongchimi</a> </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-5704 Wed, 09 Nov 2011 08:11:35 +0000 Ashimi 5704@http://www.maangchi.com/talk/ <p>You might also try activated charcoal. It is used in fish tank filters (and I imagine there are other uses) and can be purchased anywhere fish tank supplies are found. I bought some in little bags that can be tossed into the fridge. When it was time to replace them (over a year later) my husband found a container that looked like, and was the same size as a milk carton. The fellow at the store showed him these mesh bags that are used in fish tanks to hold the activated charcoal. The idea is to throw away the used charcoal and then refill the bags. Much cheaper than buying the prefilled bags.</p> <p>I stayed in a hotel recently, and had some leftover kimchi soup that my daughter and I had gotten at a korean restaurant. The next morning I opened the fridge - and OH MY GOODNESS - I was afraid of leaving the hotel and having everyone wonder what on earth I had done to their refrigerator. I called my daughter and had her pick up the activated charcoal from a local<br /> Walmart.</p> <p>We took the kimchi soup out and put two bags of activated charcoal in. By that evening the smell was completely gone.</p> <p>When at home I put my kimchi in Zip top freezer bags, then put them in the lock top plastic containers. I don't usually have too much trouble with the smell then, unless, as tastingkorea noted, sauce residue is left outside the bag or container.</p> <p>Good luck! You might consider this - often college students purchase small refrigerators for their dorm rooms. I discovered that they often sell them super cheap, or just give them away when they are leaving school at the end of the year - often they cannot transport them home. If you can get your hands on one of those bargains you can have a kimchi fridge with room for your beer or soda to boot! </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-5701 Tue, 08 Nov 2011 03:07:16 +0000 tastingkorea 5701@http://www.maangchi.com/talk/ <p>If you keep your kimchi in sealed containers like a glass tupperware box, there should be no problems with smell. Also, it is important to wipe off any kimchi residue outside the container that may result from handling. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3972 Thu, 21 Oct 2010 03:55:32 +0000 unchienne 3972@http://www.maangchi.com/talk/ <p>One day I plan on getting a kimchi fridge, but not anytime soon. Short on space and short on $$$. LoL</p> <p>In the meantime, I keep Arm and Hammer stocks healthy. One box in the fridge and one in the freezer (where for some reason the kimchi smells seems to permeate as well) and change out regularly.</p> <p>The sodas and stuff I can live with. A bit embarassing with guests, but do-able. It's the milk that drives me nuts because the flavor actually gets inside and into the milk. Kimchi flavored Earl Grey is NOT yummy. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3669 Wed, 01 Sep 2010 15:36:59 +0000 battlekittyspastica 3669@http://www.maangchi.com/talk/ <p>I keep my kimchi in a double-plastic bag (each tied separately) and then sealed in whatever storage container's handy (usually something like a lock-and-lock, with the rubber gasket in the lid &amp; tabs on the sides). As long as I keep the outer bag and the storage container clean, I don't get a kimchi smell. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3590 Wed, 18 Aug 2010 03:02:00 +0000 koralex90 3590@http://www.maangchi.com/talk/ <p>Great to hear it worked Brian! I'm glad that your fridge doesnt stink anymore! Good Day Brian! :) </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3587 Tue, 17 Aug 2010 17:50:49 +0000 Brian_Montoya 3587@http://www.maangchi.com/talk/ <p>I tried the coffee thing and it really worked it neutralized the smell form my last jar of kimchi. I just finished fermenting this new batch so im gonna wrap the plastic containers of it right now, thank you guys SO MUCH for your help!! </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3578 Mon, 16 Aug 2010 10:27:02 +0000 roskandy 3578@http://www.maangchi.com/talk/ <p>What my mom taught me is to wrap the whole thing in clear plastic foil (on top of the lid). It's an extra step when you're getting your kimchi, but hey, it works! (Just keep reusing it until it gets un-sticky, and then use new stuff) </p> <p> I was kind of skeptical, but my fridge def smells like... a fridge! :) </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3574 Sun, 15 Aug 2010 20:41:55 +0000 powerplantop 3574@http://www.maangchi.com/talk/ <p>At home we have a kimchi fridge. </p> <p>When I am in hotels I just live with it. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3569 Sun, 15 Aug 2010 17:25:53 +0000 kumaxx 3569@http://www.maangchi.com/talk/ <p>i heard about that coffee thing too. it didnt work for me, but good luck to you.<br /> we have a kimchi fridge btw and a gizmo that scans the fermentation of kimchi.</p> <p>keep in mind that generations of koreans fought with that problem and while our ancestors came up with the idea of keeping it outside of the house, with all our technology today, all we could came up with was to buy a separate fridge. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3566 Sun, 15 Aug 2010 05:35:58 +0000 Brian_Montoya 3566@http://www.maangchi.com/talk/ <p>@ Koralex90, thank you so much im going to try it right now I'll let you know how iy goes!!</p> <p>@dleehall thank you, but I dont really wanna spend that much money on a kimchi fridge, maybe when i marry rich lol ;) </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3565 Sun, 15 Aug 2010 03:34:23 +0000 dleehall 3565@http://www.maangchi.com/talk/ <p>Who woulda thunk.....a Kimchi Refrigerator </p> <p><a href="http://www.bestbuy.com/site/Samsung+-+4.7+Cu.+Ft.+Kimchi+Refrigerator+-+Wine/9331421.p?skuId=9331421&#038;id=1218204606569" rel="nofollow">http://www.bestbuy.com/site/Samsung+-+4.7+Cu.+Ft.+Kimchi+Refrigerator+-+Wine/9331421.p?skuId=9331421&#038;id=1218204606569</a></p> <p>Maybe if I will the lottery.... LOL</p> <p>Samsung 4.7 Cu. Ft. Kimchi Refrigerator<br /> Owner's manual<br /> Product Features<br /> 4.7 cu. ft. capacity<br /> Including 3.2 cu. ft. of dedicated kimchi storage provides plenty of space for keeping food organized.<br /> 5-way direct cooling system<br /> Keeps kimchi, vegetables, fruit, dried fish, beverages and rice stored at a cool temperature.<br /> Fermentation levels for kimchi<br /> Include 3 levels of fermentation for cabbage kimchi, 2 levels for radish kimchi and 2 levels for water kimchi. Fermentation time indicator.<br /> Nano Pore Deodorizer system<br /> Eliminates odors from stored food.<br /> Convertible freezer storage<br /> For storing food at temperatures as low as -0.4°.<br /> Automatic No Frost function<br /> Eliminates freezer burn and moisture buildup so food lasts longer.<br /> Exterior color LED dual display<br /> Allows you to easily monitor the settings.<br /> Easy Clean gasket<br /> Operates smoothly and doesn't require cleaning.<br /> Child lock<br /> Prevents unsupervised use. </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3562 Sun, 15 Aug 2010 02:03:07 +0000 koralex90 3562@http://www.maangchi.com/talk/ <p>Hey Brian.</p> <p>My mother recommends grinding up fresh coffee beans, putting them on a plate or cup and putting it in the fridge. This will suck up alot of the kimchi smell and extra moisture. Change the coffee every month or even better - every few weeks. Tell me how that works out for you Brian. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3559 Sat, 14 Aug 2010 19:27:23 +0000 mokpochica 3559@http://www.maangchi.com/talk/ <p>ick--our nabak kimchi had white mold on it this morning. I remembered reading about this happening to someone's yeolmu mul kimchi here and maangchi told her to skim off the mold, so that is what we did and it tastes fine. But it looks like you should probably eat it quickly...or maybe not. I think it tastes better the longer it sits in the water. Wonder what others think... </p> http://www.maangchi.com/talk/topic/keeping-the-kimchi-smell-out-of-the-fridge-and-in-the-kimchi#post-3558 Sat, 14 Aug 2010 17:31:46 +0000 Brian_Montoya 3558@http://www.maangchi.com/talk/ <p>I've been making kimchi monthly for over a year now and I've always used a large glass jar to pack my cabbages into, but now I'm getting tired of my garage fridge (and the soda cans and water bottles in it lol) smelling like kimchi, does any one have any suggestions of containers I could use that would keep that lovely garlicky smell out of my fridge lol? </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3532 Tue, 10 Aug 2010 02:08:52 +0000 Sylvia 3532@http://www.maangchi.com/talk/ <p>Dongchimi please </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3531 Tue, 10 Aug 2010 00:40:44 +0000 Brian_Montoya 3531@http://www.maangchi.com/talk/ <p>That sounds good, Im going to add green onion to mine when I make it. thanks!! </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3518 Mon, 09 Aug 2010 02:20:10 +0000 mokpochica 3518@http://www.maangchi.com/talk/ <p>I think it would be good with mustard greens. I didn't have them on hand, so I added minari (Korean watercress?) and I also used both onion and green onion in the recipe. I used course red pepper powder because it was what I had at home and it worked fine. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3488 Fri, 06 Aug 2010 06:21:50 +0000 Brian_Montoya 3488@http://www.maangchi.com/talk/ <p>Thank you!! What are the alterations you would make to it? i would add mustard greens.. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3481 Thu, 05 Aug 2010 02:53:59 +0000 mokpochica 3481@http://www.maangchi.com/talk/ <p>I used a recipe for nabak kimchi from a cookbook I have (Korean Home Cooking by Soon Young Chung) and it turned out well. I did alter it some. When I looked around for a recipe for nabak kimchi on the web I found this site: <a href="http://www.chow.com/recipes/11297-nabak-kimchi-pink-water-kimchi" rel="nofollow">http://www.chow.com/recipes/11297-nabak-kimchi-pink-water-kimchi</a> It basically is the recipe I used once I made the alterations. My husband thinks that it's good kimchi...I think it has some room for improvement, but he's the Korean, so I guess this recipe could work for you. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3331 Sun, 04 Jul 2010 04:50:49 +0000 Brian_Montoya 3331@http://www.maangchi.com/talk/ <p>I would like to request your recipe for Nabak kimchi and Dongchimi :) </p> http://www.maangchi.com/talk/topic/traditional-new-mexico-style-enchiladas-de-res-beef#post-3278 Wed, 23 Jun 2010 20:27:50 +0000 Brian_Montoya 3278@http://www.maangchi.com/talk/ <p>Thanks, you guys, and BxlSprout, if you make them tell me how that turns out, that sounds good! </p> http://www.maangchi.com/talk/topic/traditional-new-mexico-style-enchiladas-de-res-beef#post-3263 Mon, 21 Jun 2010 09:32:39 +0000 BxlSprouts 3263@http://www.maangchi.com/talk/ <p>Yes, it's very kind of you! I'll try it with seitan and vegetable stock :) (I'm veg) </p> http://www.maangchi.com/talk/topic/traditional-new-mexico-style-enchiladas-de-res-beef#post-3224 Mon, 14 Jun 2010 01:21:41 +0000 koralex90 3224@http://www.maangchi.com/talk/ <p>Thank you for sharing your secret family recipe with us! </p> http://www.maangchi.com/talk/topic/traditional-new-mexico-style-enchiladas-de-res-beef#post-3217 Sat, 12 Jun 2010 21:31:13 +0000 Brian_Montoya 3217@http://www.maangchi.com/talk/ <p>I know this isn't Korean but they are absolutely delicious, it is a recipe I have grown up eating all my life and I just love it! </p> <p>When you buy New Mexico redc hile powder, it is important to buy a high quality brand to get that good earthy flavor here's a link to my favorite brand <a href="http://www.potrerotradingpost.com/RedChile.html#" rel="nofollow">http://www.potrerotradingpost.com/RedChile.html#</a><br /> Also make sure there are no other spices in the chile powder, many supermarkets sell flavored chile mixes.</p> <p>Ingredients</p> <p>24-30 Corn tortillas<br /> 1.5 lbs ground beef (you can use shredded chicken, turkey, or just cheese too)<br /> 1/2 onion finely diced<br /> grated cheese<br /> about 3 tbsp. good quailty New Mexico red chile powder(also called molido meaning ground) plus 1 tbsp. caribe (optional, caribe by the way is simillar to gochu garu in the sense that it isn't finely ground like chile powder is, but it has the seeds in it)<br /> 1 heaping tbsp. chicken or beef broth boullion<br /> about 2 1/2 c. warm water<br /> 2tbsp.lard or oil<br /> 1 clove of garlic<br /> goya brand adobo seasoning (availiable in the the hispanic foods section of many supermarkets or online)<br /> or salt and pepper to taste.</p> <p>Method:<br /> Begin by making the chile. Put the chile and optional caribe in a large cup or bowl with the boullion and add the warm water and whisk, add adobo seasoning or salt to taste. Let sit to allow chile to hydrate while you make everything else.<br /> prepare your other filling ingredients by browning the ground beef (season with adobo or salt and pepper) dicing the onion and grating plenty of cheese, I like to use sharpcheddar or colby jack but you can use any cheese you like. </p> <p>After the chile has sat atleast half an hour, heat a pan and melt the lard, and when it is hot enough, add a clove of garlic and a pinch of salt that has been mashed into a paste with a heavy knife on a cutting board, and fry about 10 seconds untill you can smell it. whisk in the flour and allow it to brown a few minutes. give the chile a quick whisk and slowly whisk it in stiring out any lumps. Allow the chile to come to a boil and then reduce to low and allow it to simmer about 10ish imutes untill thickend. you can add about 1/4c water if it gets too thick.</p> <p>Next,prepare the tortillas by preheating your oven to 350 degrees F and brushing them on both sides with a bit of water. Place them of stacks of about five on a greased and foil lined baking sheet and place in the oven for about 5 minutes or untill the tortillas are soft and pliable. Gather tortillas and stack them to keep them warm. place in a tortilla warmer if you have one. you can also fry the tortillas in a small pan with about an inch of oil for a few seconds untill the torillas are soft,but i prefer to steam them its healthier and easier and you really cant tell the difference except the fried version is greasier. </p> <p>Assemble the enchiladas by first taking a large baking dish and greasing the bottom. then one at a time, lay a tortilla down in the pan, put about a tablespoon of chile on it and add some beef, cheese, and onion. roll into a tube,and lay them next to eachithe thightly so they wont unravel. Repeat till beef and tortillas are used up. take remainder of chile and spread oer the top making sure everything is coated so the enchiladas wont dry out. Sprinkle plenty of cheese on top and cover with foil and bake at 350 for about 10 or 15 minutes untill the cheese has melted and the enchiladas are heated through. Serve with a couple of sides like rice and beans, and Enjoy!! </p> http://www.maangchi.com/talk/topic/bossam-kimchi-1#post-2862 Wed, 14 Apr 2010 04:12:06 +0000 Brian_Montoya 2862@http://www.maangchi.com/talk/ <p>Ok but ill think i will wait until octopus is in season, otherwise it will cost me an arm and a leg for good seafood in colorado. :)</p> <p>Thanks Maangchi! </p> http://www.maangchi.com/talk/topic/bossam-kimchi-1#post-2853 Mon, 12 Apr 2010 12:37:17 +0000 sirdanilot 2853@http://www.maangchi.com/talk/ <p>Let us know how it turned out since this dish intrigues me as well! </p> http://www.maangchi.com/talk/topic/bossam-kimchi-1#post-2843 Sun, 11 Apr 2010 17:05:42 +0000 Maangchi 2843@http://www.maangchi.com/talk/ <p>Hi, Brian,<br /> As long as you have the cookbook, follow the recipe please. I think it will turn out good. Cecilia Hae-Jin's cook book is popular.<br /> Thank you for the request though. The kimchi was requested by other readers, too. <a href="http://www.maangchi.com/talk/topic/bossam-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/bossam-kimchi</a> </p> http://www.maangchi.com/talk/topic/bossam-kimchi-1#post-2839 Sun, 11 Apr 2010 04:58:46 +0000 Brian_Montoya 2839@http://www.maangchi.com/talk/ <p>Maangchi,<br /> I would like to request a recipe for Bossam Kimchi,I'm DYING to try it and I have a recipe for it from a cookbook by Cecilia Hae-Jin Lee, but im scared to try it because it is a fairly complex recipe with fairly expensive ingredients, and the recipe is a little brief. Thanks!<br /> ~Brian </p>